08 Dec Q&A with Somm Showdown Winners LeeAnne Arnold and Phillip Patti
The Somm Showdown returned last month, crowning two new winners — although both are familiar faces.
Champion LeeAnne Arnold and runner-up Phillip Patti, both returning competitors from 2024, swapped wins in round one and round two to set up a final round showdown. In the first round, LeeAnne worked with Chef Anthony Pell to pair a small plate with wine and receive the highest score. In the second round, Phillip received the highest score in wine knowledge trivia. LeeAnne edged out Phillip in the final round to be named champion.
LeeAnne, last year’s Somm Showdown runner-up, General Manager of Harvest Wine Market and CMS Certified Sommelier, received a $2,000 cash prize for further education. Phillip, owner of Southeastern Beverage Education and DipWSET, CMS Certified Sommelier, secured second place and a $1,000 cash prize for further education.
Nashville Wine Auction recently spoke with LeeAnne and Phillip about their participation in the Second Annual Somm Showdown.
LeeAnne Arnold, Somm Showdown Champion
LeeAnne grew up in Orlando, Florida, but has lived abroad and in several cities in the U.S. including Gallup, NM and Charleston, SC before landing in Nashville, TN. Originally planning to be a teacher, she was bit with the hospitality and wine bug while in Charleston and hasn’t looked back.
LeeAnne has worn many hats in the restaurant industry, from biscuit maker to General Manager to Assistant Wine Director for some outstanding chefs. In December of 2023, she left restaurants to pursue a better work-life balance working in fine wine retail.
LeeAnne brings her years of fine wine experience in restaurants together with her love of teaching to lead education programming and outreach – for staff and customers at Harvest Wine Market. Currently a Certified Sommelier through the Court of Master Sommeliers, she is working to pass the Advanced Sommelier Exam.
What inspired you to submit an application to compete in the Somm Showdown again?
After coming in second place, I wanted a chance at redemption. I’m pretty competitive and I wanted to put myself back out there to see if I could win after a year. Plus, I heard they made Jeopardy less insane than Year 1, which was encouraging.
Your pairing of Testalonga’s ‘Monkey Gone to Heaven’ with Coca Con Pato stood out for its creativity and personality. Can you share the story behind this pairing and what you hoped it would convey about your approach to wine and food harmony?
It’s pretty simple. The dish was rich with the duck confit, labneh, and fried bread but had pops of freshness from the herbs and pomegranate, so I wanted a wine that would bring some fruit and acid to the table. Think of the great duck dishes of the world, they want fruit and acid for balance. If it’s not on the plate, it can be in the wine. Chef Tony and I tasted the food on two separate occasions, the first to simply narrow down what dish we would showcase, and the second was to taste the dish along with several wines. Testalonga has been a long time love of mine and the couple that runs the winery are absolute badasses… I hope to get to South Africa one day to visit! The “Monkey Gone to Heaven” is a lighter style of Mourvèdre, a grape typically found in Bandol, France (shout out to Tempier) which is another absolute love of mine, and this felt like a really fun way to line everything up.
How did it feel to be named the Somm Showdown champion, especially after participating last year?
Surreal. With this competition it’s really easy to be intimidated by all the great talent that is in the Nashville sommelier community. I really wasn’t sure about the pairings either year, I liked them, but what do I know? To have taken the lead on the food and wine pairing both years felt like a reassurance that maybe I do actually know what I’m doing and to set the imposter syndrome aside for a while.
Did you learn anything (in general or about yourself) that surprised you while participating this year?
In the week or so leading up to the competition, I let my nerves get the better of me. Being the second place winner last year, and then being the only woman really made me put a lot of pressure on myself to do well. But there are uncontrollable components which you can’t plan for, like the food and wine round where you’re at the mercy of the crowd and the other contestants. The morning of, I was totally calm. I just mentally locked in and felt zen. Like we can’t change anything so let’s just make it happen.
Any key takeaways or advice would you give future contestants?
Game Theory is real, don’t touch your buzzer if you don’t know the answer! Remember it’s for charity and to have fun. Taste your dish more than once. Don’t force a wine to the table just because you love it and think it’s cool. Listen to the pairing: Is it dynamic? Is it balanced? More importantly, is it delicious? A story is great, but there has to be substance behind it.
Phillip Patti, First Runner Up
For the last twenty-three years, Phillip has immersed himself in the world of wine, spirits, and beer, with a breadth of professional experience that includes work in vineyards, restaurants, education, retail, distribution, and production. He holds the WSET Diploma in Wines and Spirits, the WSET Level 3 Award in Spirits, he is a Certified Educator for WSET, a Certified Sommelier by the Court of Master Sommeliers, and a certified Rioja and Sherry Educator.
In 2018, he established Southeastern Beverage Education to promote drinks education in the South, centered around Nashville, Tennessee. The teaching of Wine and Spirits Education Trust courses, and tastings for both professionals, hobbyists and lay people have given Nashville access to world-class educational opportunities.
Phillip is actively involved in the Nashville Wine Auction, participating in numerous events as the lead sommelier. This volunteer work has led to a deep connection with the most important wine figures in Nashville, other sommeliers and restaurant professionals who have the pleasure of supporting this activity.
He has been a Maitre d’Hotel for the International Pinot Noir Celebration in McMinnville, Oregon for 18 years. As a part of a 40-sommelier team, they deliver wine service and hospitality to 800 guests over a 3-day weekend through various meals, educational seminars, and winery-hosted lunches.
What inspired you to submit an application to compete in the Somm Showdown?
I had such a great time last year, and I wanted another shot at the top spot. I like the fact that, although there is fierce competition, it is all geared towards raising money for cancer research and patient support.
In Round One, you paired Cantine Barbera’s ‘Dietro le Case’ Inzolia with Chef Alyssa Gangeri’s Baccalà Mantecato. What made this Sicilian white the right fit for such a delicate yet savory salted cod dish, and what elements of the pairing did you hope would shine for the judges?
Both Chef Alyssa and I honed in on the briney elements in the wine, and she reflected them in the dish. We also leaned into the old adage “What grows together, goes together.” The flavors around Menfi and all over Sicily were all well represented in the dish.
How did it feel to be named the Somm Showdown runner-up, especially after participating last year?
I am very happy to take the second-place spot, but it just makes me want to compete again next year.
Did you learn anything (in general or about yourself) that surprised you while participating in this competition?
I learned that I need to trust my gut instincts in the blind tasting, and that I can dig myself out of a hole in wine Jeopardy when I really need to do so.
Any key takeaways or advice would you give future contestants?
Choose a tasty wine, brush up on your wine trivia, and taste a bunch of wines blind before the competition.
